This is made possible by BBC Foods!<\/p>\n
Put the dried mushrooms in a small bowl and pour the just-boiled water over the top.<\/p>\n
Set aside.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes.<\/p>\n<\/li>\n
Add the garlic and cook for a few seconds more. Tip into a bowl and set aside.<\/p>\n<\/li>\n
Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes.<\/p>\n<\/li>\n
Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato pur\u00e9e, redcurrant jelly, brown sugar, thyme and bay leaves.<\/p>\n<\/li>\n
Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper.<\/p>\n<\/li>\n
Bring the liquid to a gentle simmer and cook for 20 minutes.<\/p>\n<\/li>\n
Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture.<\/p>\n<\/li>\n
Cook for 2 minutes or until the sauce thickens. Stir in the chestnuts and season to taste.<\/p>\n<\/li>\n
Spoon the mushroom mixture into a 1.5 litre pie dish and leave to cool before topping with pastry.<\/p>\n
Preheat the oven to 200C\/180C Fan\/Gas 6.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
To make the pastry, mix the flour and salt in a large bowl.<\/p>\n<\/li>\n
Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs.<\/p>\n<\/li>\n
Don\u2019t let the mixture come together in a ball, it should remain in damp, flaky pieces.<\/p>\n<\/li>\n
Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball.<\/p>\n<\/li>\n
Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm thick.<\/p>\n<\/li>\n
Cut a circle of pastry that is around 3cm in larger than the pie dish containing the filling. Reserve the trimmings for decoration.<\/p>\n<\/li>\n
Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top.<\/p>\n<\/li>\n
Press the pastry edges firmly to seal and trim off any excess with a knife.<\/p>\n
Brush the pastry all over with aquafaba or milk.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
Use the trimmings to make decorations for the pie.<\/p>\n